Authentic Chapli Kabab Recipe | Traditional Street Style Kabab at Home – Asma Ki Rasoi

Authentic Chapli Kabab Recipe | Traditional Street Style Kabab at Home – Asma Ki Rasoi

Chapli Kabab is one of the most iconic and flavorful kabab recipes in South Asian cuisine, loved for its smoky aroma, crispy outer layer, juicy inside, and a burst of spices in every single bite. In this video from Asma Ki Rasoi, we are sharing the complete step-by-step method of making Authentic Chapli Kabab at home, with simple ingredients, easy cooking techniques, and restaurant-style flavors that will give you the same taste as the traditional Pakistani street food stalls of Peshawar, Quetta, and Kabul. If you have been searching for the best Chapli Kabab recipe, your search ends here because this tutorial is packed with tips, tricks, and cooking secrets that ensure your kababs come out crispy, aromatic, and irresistible every single time.

👉 In this video, you will learn:
✔ How to make Chapli Kabab with minced meat step by step.
✔ The secret of getting a crispy outer layer while keeping the kabab soft inside.
✔ How to mix the masala so the flavors come out perfectly balanced.
✔ The exact technique of shaping flat kababs without breaking while frying.
✔ Serving ideas to enjoy Chapli Kabab with naan, chutney, or raita.

This recipe is perfect for family dinners, festive occasions, Eid celebrations, Ramzan iftar, wedding feasts, parties, or even as a quick snack for guests. Once you try this homemade style, you will never go back to frozen kababs or restaurant ones. The beauty of this recipe is that it is budget-friendly, uses pantry ingredients, and still tastes like the royal street-style kababs of Pakistan and Afghanistan.

🌿 Main ingredients in Chapli Kabab recipe:

Fresh minced meat (beef or mutton keema)

Gram flour (besan) for binding

Freshly chopped tomatoes and onions

Green chilies, coriander, mint leaves

Ground cumin, coriander seeds, black pepper, red chili flakes

Ginger-garlic paste

Egg for texture and richness

Oil or ghee for shallow frying

Every ingredient plays a role in giving the Chapli Kabab its signature bold and smoky flavor. The roasted spices add warmth, the tomatoes add juiciness, and the gram flour holds everything together.

🔥 Cooking tips from Asma Ki Rasoi:

Always use slightly coarse minced meat instead of very fine keema; this helps the kababs hold their texture.

Crush the spices freshly instead of using store-bought powders for a stronger aroma.

Chill the mixture before frying if you want the kababs to stay intact.

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Chapli Kabab is not only a delight for non-veg lovers but also a symbol of the culinary connection between India, Pakistan, and Afghanistan. It has become a global favorite, served in restaurants worldwide, from New Delhi to Dubai, from London to New York. Yet, nothing beats the taste of a homemade Chapli Kabab made with love and tradition in your own kitchen.

🍴 Frequently Asked Questions (Chapli Kabab Recipe – Asma Ki Rasoi)

Q1: What is Chapli Kabab made of?
A1: Chapli Kabab is made with minced meat (mutton or beef keema), fresh tomatoes, onions, green chilies, herbs, and hand-crushed spices like coriander seeds, cumin, black pepper, and red chili flakes. Gram flour (besan) and egg are used for binding.

Q2: Why is it called Chapli Kabab?
A2: The name “Chapli” comes from the Pashto word Chaprdikh, meaning flat. These kababs are always shaped like flat, round patties, unlike other kababs which are cylindrical or skewered.

Q3: Can I use chicken for Chapli Kabab?
A3: Traditionally, Chapli Kabab is made with beef or mutton, but yes, you can use chicken keema if you want a lighter version. The taste will be slightly different, but still delicious.

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💡 Don’t forget to try this recipe, share it with your loved ones, and let us know in the comments how your Chapli Kabab turned out. If you enjoyed this video, make sure to subscribe to Asma Ki Rasoi for more authentic, traditional, and flavorful recipes that bring the taste of Indian and Pakistani kitchens to your home.